from the kitchen of Christine
So easy and YUMMY!
Ingredients
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Directions
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.
Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.
Wednesday, September 30, 2009
Tuesday, September 29, 2009
Pumpkin Pie Spice
from the kitchen of Jackie
4 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Directions:
Combine all ingredients. Store in an airtight container.
Homemade Pumpkin Pie Spice may be used to prepare Spice Nuts. Or it may be used as a substitute for the spices called for in your favorite pumpkin pie recipe. Yield: 2-1/2 tablespoons.
4 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Directions:
Combine all ingredients. Store in an airtight container.
Homemade Pumpkin Pie Spice may be used to prepare Spice Nuts. Or it may be used as a substitute for the spices called for in your favorite pumpkin pie recipe. Yield: 2-1/2 tablespoons.
Pumpkin Cookies
from the kitchen of Jen
1 pkg Spice Cake Mix
1 can Pumpkin
Semi-sweet Chocolate Chips (almost whole bag)
Mix ingredients. Spray pan. Form onto pan.
Bake 350. 10 mins. Makes 28 cookies
May look funky, but taste so yummy!
1 pkg Spice Cake Mix
1 can Pumpkin
Semi-sweet Chocolate Chips (almost whole bag)
Mix ingredients. Spray pan. Form onto pan.
Bake 350. 10 mins. Makes 28 cookies
May look funky, but taste so yummy!
Cream Cheese Pumpkin Pie
from the kitchen of Melanie
Whisk together:
4 oz. softened cream cheese
1 Tbs. milk
1 Tbs. sugar
Stir in:
1 1/2 C. cool whip
Spread into a pre made graham cracker crust.
Mix in bowl:
1 C. cold milk
1 can pumpkin (16oz.)
2 (4oz.) pkgs. instant vanilla pudding
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. clove
Spread on top of cream cheese/coolwhip mixture.
Chill in fridge for 4 hours.
Serve with cool whip on top.
*tip: This actually could make 2 pies. I think it overfills just one but not quite fills a second. So, I make 1 pie and then get the little crusts for kids and fill those up the rest of the way.
Enjoy!
Whisk together:
4 oz. softened cream cheese
1 Tbs. milk
1 Tbs. sugar
Stir in:
1 1/2 C. cool whip
Spread into a pre made graham cracker crust.
Mix in bowl:
1 C. cold milk
1 can pumpkin (16oz.)
2 (4oz.) pkgs. instant vanilla pudding
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. clove
Spread on top of cream cheese/coolwhip mixture.
Chill in fridge for 4 hours.
Serve with cool whip on top.
*tip: This actually could make 2 pies. I think it overfills just one but not quite fills a second. So, I make 1 pie and then get the little crusts for kids and fill those up the rest of the way.
Enjoy!
Dinner in a Pumpkin
from the kitchen of Shawnalyn
1 Medium pumpkin (or 6 little ones)
1 onion, chopped
2 lbs. ground beef
3 Tbl. soy sauce
1/4 Cup brown sugar
1-4oz can mushrooms, drained
1 can cream of chicken soup
2 Cups cooked rice
1- 8oz can sliced water chestnuts
Preheat oven to 350*. Cut pumpkin top off and clean out pumpkin. Brown meat an drain off excess grease. Add all ingredients and mix well. Spoon mixture into pumpkin. Replace top. Place on baking sheet and bake for about 1 hour, or until pumpkin is soft. scrape pumpkin out with each serving.
For added fun draw a face on the pumpkin with permanent marker before baking.
1 Medium pumpkin (or 6 little ones)
1 onion, chopped
2 lbs. ground beef
3 Tbl. soy sauce
1/4 Cup brown sugar
1-4oz can mushrooms, drained
1 can cream of chicken soup
2 Cups cooked rice
1- 8oz can sliced water chestnuts
Preheat oven to 350*. Cut pumpkin top off and clean out pumpkin. Brown meat an drain off excess grease. Add all ingredients and mix well. Spoon mixture into pumpkin. Replace top. Place on baking sheet and bake for about 1 hour, or until pumpkin is soft. scrape pumpkin out with each serving.
For added fun draw a face on the pumpkin with permanent marker before baking.
Soup in a Pumpkin
from the kitchen of Becky
3 c. french bread
1/2 t. pepper
1 - 9 inch pumpkin
1 t. sage
1 T. butter
1 t. salt
5 c. chicken broth
1 1/2 c. chopped onion
2 bay leaves
3/4 c. butter
1 c. heavy cream
1 t. salt
1 t. nutmeg
1 c. grated swiss cheese
chopped parsley
Cut the french bread into cubes. Spread the bread pieces on a cookie sheet. Bake them in a 300 degree oven for 15 min. or until they are dry. Cut a crown in the pumpkin and clean it out. Rub insides with butter and salt. Sautee onion in 3/4 c. butter for 10 min. over low heat until transparent. Stir in bread peices. Cook 2 min. for bread to absorb butter. Stir in salt, nutmeg, pepper, and sage. Remove from heat and stir in cheese. Spoon mixture into pumpkin and pour in broth. Lay bay leaves on top and replace pumpkin top. Place pumpkin in greased baking pan. Bake at 375 degrees for 2 hours. Just before serving, stir in cream and garnish with parsley. Spoon out some pumpkin pulp with each serving if you wish.
This soup is so fun to have in the fall because you get to serve a whole meal from out of the pumpkin. Sometimes I have drawn a face on the pumpkin with permanent marker before I bake it to make it fun for the kids.
3 c. french bread
1/2 t. pepper
1 - 9 inch pumpkin
1 t. sage
1 T. butter
1 t. salt
5 c. chicken broth
1 1/2 c. chopped onion
2 bay leaves
3/4 c. butter
1 c. heavy cream
1 t. salt
1 t. nutmeg
1 c. grated swiss cheese
chopped parsley
Cut the french bread into cubes. Spread the bread pieces on a cookie sheet. Bake them in a 300 degree oven for 15 min. or until they are dry. Cut a crown in the pumpkin and clean it out. Rub insides with butter and salt. Sautee onion in 3/4 c. butter for 10 min. over low heat until transparent. Stir in bread peices. Cook 2 min. for bread to absorb butter. Stir in salt, nutmeg, pepper, and sage. Remove from heat and stir in cheese. Spoon mixture into pumpkin and pour in broth. Lay bay leaves on top and replace pumpkin top. Place pumpkin in greased baking pan. Bake at 375 degrees for 2 hours. Just before serving, stir in cream and garnish with parsley. Spoon out some pumpkin pulp with each serving if you wish.
This soup is so fun to have in the fall because you get to serve a whole meal from out of the pumpkin. Sometimes I have drawn a face on the pumpkin with permanent marker before I bake it to make it fun for the kids.
Pumpkin Chocolate Chip Bread
from the kitchen of Michelle:
3 cups white sugar
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
2/3 cup water
4 eggs
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup miniature or regular semisweet chocolate chips
1/2 cup chopped walnuts (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill pans 1/2 to 3/4 full.
Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from pans.
3 cups white sugar
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
2/3 cup water
4 eggs
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup miniature or regular semisweet chocolate chips
1/2 cup chopped walnuts (optional)
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.
In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill pans 1/2 to 3/4 full.
Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from pans.
Pumpkin Bars with Cream Cheese Frosting
from the kitchen of Michelle-
Bars:
2 c Flour
2 c Sugar
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1/2 tsp cloves
1 c oil
1 (16-oz.) can (2 cups) pumpkin
4 eggs
1/2 c chopped nuts (optional)
1/2 c raisins (optional)
Frosting:
2 c powdered sugar
1/3 c butter, softened
3 oz cream cheese, softened
1 T milk
1 tsp vanilla
Heat oven to 350 degrees. Grease 15x10x1-inch (bar) baking pan.
Combine all ingredients for bars except for the nuts and raisins; beat at a low speed until moistened. Beat 2 minutes at medium speed. Stir in nuts and raisins. Pour into greased pan.
Bake at 350 for 25-30 minutes or until toothpick inserted in center comes out clean. Cool completely.
In a small bowl, combine all frosting ingredients; beat until smooth. Spread over cooled bars. Cut into bars. Store in refrigerator. 48 bars.
High Altitude- above 3500 feet: decrease baking soda to 1/2 tsp. Bake at 375 degrees for 30-35 minutes.
Bars:
2 c Flour
2 c Sugar
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1/2 tsp cloves
1 c oil
1 (16-oz.) can (2 cups) pumpkin
4 eggs
1/2 c chopped nuts (optional)
1/2 c raisins (optional)
Frosting:
2 c powdered sugar
1/3 c butter, softened
3 oz cream cheese, softened
1 T milk
1 tsp vanilla
Heat oven to 350 degrees. Grease 15x10x1-inch (bar) baking pan.
Combine all ingredients for bars except for the nuts and raisins; beat at a low speed until moistened. Beat 2 minutes at medium speed. Stir in nuts and raisins. Pour into greased pan.
Bake at 350 for 25-30 minutes or until toothpick inserted in center comes out clean. Cool completely.
In a small bowl, combine all frosting ingredients; beat until smooth. Spread over cooled bars. Cut into bars. Store in refrigerator. 48 bars.
High Altitude- above 3500 feet: decrease baking soda to 1/2 tsp. Bake at 375 degrees for 30-35 minutes.
Monday, September 28, 2009
Pumpkin Pie Bites
sfrom the kitchen of Bakerella here
2 refrigerated ready-to roll pie crusts
8 oz. cream cheese, room temperature
1/2 cup sugar
1 cup canned pumpkin
3 eggs
1 teaspoon vanilla
1 teaspoon pumpkin pie spice
Pumpkin-shaped cookie cutter
Optional
1/2 cup chocolate morsels
vegetable oil
re-sealable plastic bags
Preheat oven to 350 degrees.
Use cookie cutter to cut 12 pumpkin shapes from each pie crust. You will need to roll the dough thinner than it comes out of the box.
Press dough shapes into a 24 cup mini muffin tray. (Make 12 at a time, alternating cups to make sure pie crusts don’t overlap each other.)
Apply egg whites from one egg to the top edges of each pie.
Mix cream cheese, sugar, canned pumpkin, remaining 2 eggs, vanilla and pumpkin pie spice together until thoroughly combined.
Spoon mixture into each pumpkin-shaped pie crust.
Bake for 12-15 minutes.
Remove pies to cool and repeat with second pie crust. Place the muffin tray in the freezer to cool it quickly for re-use.
Makes 24 pies. Keep refrigerated.
To decorate, melt chocolate in a heat-proof bowl in the microwave on medium. Heat in 30 second intervals, stirring in between until melted. Add a little vegetable oil to make the chocolate more fluid. Transfer to a re-sealable plastic bag and cut the corner off. Drizzle or draw faces on pies.
Note: The cutter I used was 3 3/4 inches wide, but if you don’t have one, don’t worry. Just use a round cutter around that size or slightly smaller to cut circle shapes out of the dough. Then make stems with the scraps. Press each stem over the edge and down the side of the dough before filling.
Pumpkin pie spice is a mixture of cinnamon, ginger, nutmeg and allspice.
Pumpkin Mousse
from the kitchen of Jackie
1-1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant butterscotch pudding mix
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1 cup fat-free whipped topping, divided
Directions:
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding. Fold in 1/2 cup whipped topping.
Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping. Yield: 4 servings.
1-1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant butterscotch pudding mix
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1 cup fat-free whipped topping, divided
Directions:
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding. Fold in 1/2 cup whipped topping.
Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping. Yield: 4 servings.
Frosty Pumpkin Pie
from the kitchen of Jackie
2 cups frozen reduced-fat vanilla yogurt, softened
1 reduced-fat graham cracker crust (9 inches)
1 cup canned pumpkin
1/2 cup sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 carton (8 ounces) frozen reduced-fat whipping topping, thawed
Directions:
Spread yogurt into crust. Freeze for 30 minutes.
Meanwhile, in a bowl, combine the pumpkin, sugar, pumpkin pie spice, salt and ginger. Fold in whipped topping. Spoon over frozen yogurt. Freeze for 6 hours or overnight. Remove from the freezer 20 minutes before cutting. Yield: 8 servings.
2 cups frozen reduced-fat vanilla yogurt, softened
1 reduced-fat graham cracker crust (9 inches)
1 cup canned pumpkin
1/2 cup sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 teaspoon ground ginger
1 carton (8 ounces) frozen reduced-fat whipping topping, thawed
Directions:
Spread yogurt into crust. Freeze for 30 minutes.
Meanwhile, in a bowl, combine the pumpkin, sugar, pumpkin pie spice, salt and ginger. Fold in whipped topping. Spoon over frozen yogurt. Freeze for 6 hours or overnight. Remove from the freezer 20 minutes before cutting. Yield: 8 servings.
Pumpkin Dump Cake
from the kitchen of Stephanie
1 (24 oz) can Pure Pumpkin
1 12 oz can evaporated milk
3 eggs
1 c sugar
1 tsp salt
3 tsp cinnamon
1 box yellow cake mix
1 c chopped pecans
3/4 c melted butter
whipping cream
Preheat oven to 350 degrees. Mix pumpkin, milk, eggs, sugar, salt,and cinnamon together. Pour into a 9x13 greased pan. Sprinkle cake mix on top and cover with pecans. Pour melted butter over top. Bake for 50 minutes. Top with whip cream.
This is so yummy- my grandma gave me this recipe!
1 (24 oz) can Pure Pumpkin
1 12 oz can evaporated milk
3 eggs
1 c sugar
1 tsp salt
3 tsp cinnamon
1 box yellow cake mix
1 c chopped pecans
3/4 c melted butter
whipping cream
Preheat oven to 350 degrees. Mix pumpkin, milk, eggs, sugar, salt,and cinnamon together. Pour into a 9x13 greased pan. Sprinkle cake mix on top and cover with pecans. Pour melted butter over top. Bake for 50 minutes. Top with whip cream.
This is so yummy- my grandma gave me this recipe!
Pumpkin Pudding
from the kitchen of Holly
I want to share this super simple recipe for pumpkin pudding...I use a can of already sweetened pumpkin pie filling, place some in a small dish/cup and put a dab of cool whip on top. Too easy, right?, but tasty if you are into pumpkin like I am.
I want to share this super simple recipe for pumpkin pudding...I use a can of already sweetened pumpkin pie filling, place some in a small dish/cup and put a dab of cool whip on top. Too easy, right?, but tasty if you are into pumpkin like I am.
Pumpkin Bread
from the kitchen of Carolyn
3 ½ Cups flour
1 Tablespoon baking soda
1 ¼ teaspoon salt
1 teaspoon cinnamon
1 cup chopped nuts (optional)
4 eggs
3 cups sugar
2 cups pumpkin (canned)
¼ cup vegetable oil
¾ cups applesauce
2/3 cup water
Mix eggs and sugar. Add pumpkin, vegetable oil, applesauce and water and mix. Add flour, baking soda, salt and cinnamon and mix just until smooth. Pour into two greased 4 ½ “ x 8 ½” bread pans. Bake at 350 degrees for 60-70 minutes (until toothpick comes out clean).
3 ½ Cups flour
1 Tablespoon baking soda
1 ¼ teaspoon salt
1 teaspoon cinnamon
1 cup chopped nuts (optional)
4 eggs
3 cups sugar
2 cups pumpkin (canned)
¼ cup vegetable oil
¾ cups applesauce
2/3 cup water
Mix eggs and sugar. Add pumpkin, vegetable oil, applesauce and water and mix. Add flour, baking soda, salt and cinnamon and mix just until smooth. Pour into two greased 4 ½ “ x 8 ½” bread pans. Bake at 350 degrees for 60-70 minutes (until toothpick comes out clean).
Well here it is...The first recipe! YEA! that was quick..Pumpkin Cake -
from the kitchen of Sharron
1 Yellow cake mix
1/8 tsp cloves
¾ C water
¼ tsp soda
2 eggs
2 tsp grated orange rind
1 C Pumpkin
1 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
Combine all ingredients and beat for 4 minutes. Pour into 9 x 13 greased
and floured pan. Bake at 350º for 30-35 minutes or until cake tests done.
CAKE TOPPING – 1 pint whipping cream and ¾ C brown sugar.
Whip cream until fluffy and add brown sugar.
1 Yellow cake mix
1/8 tsp cloves
¾ C water
¼ tsp soda
2 eggs
2 tsp grated orange rind
1 C Pumpkin
1 tsp cinnamon
½ tsp nutmeg
½ tsp ginger
Combine all ingredients and beat for 4 minutes. Pour into 9 x 13 greased
and floured pan. Bake at 350º for 30-35 minutes or until cake tests done.
CAKE TOPPING – 1 pint whipping cream and ¾ C brown sugar.
Whip cream until fluffy and add brown sugar.
Welcome to the Farmington First Ward Recipe Group!
Hi-
Here is the info:
I am so excited about starting this recipe group! I have been thinking about it for almost a year now and this is so great we are getting this started!!! It is really an easy group to participate in.
Share your favorite recipes with your sisters!
Once a month you will give or email Stephanie your recipe. You can send just one recipe or as many as you want!
We will have a different theme each month- like: desserts, holiday favorite, main dish, bread, etc... Stephanie will then organize them and put them together. Whoever participates and sends in their recipes, they will receive all the recipes back to them each month, You may print them off and put in a 3 ring binder or whatever. We may occasionally meet together to share & taste test our recipes for that month.
For October the theme is Pumpkin recipes- so you can send in anything with pumpkin in it by 10/15/09.
If you make any recipe that you send in- feel free to take a picture and include that also- we would all love to see the finished product.
At the first of each month I will send out the theme- please get me your recipe(s) by the 15th of the month and then I will send them out to everyone by the end of the month.
Each month I will also try to send out some cooking 101 tips. If you have any tips or suggestions please send those also and I will include them. We can all learn from each other.
I will save all the recipes and maybe we can compile them into a second ward cookbook in the future..0
Looking ahead the theme for November will be: Holiday Favorites- which can include anything you make for the holidays that you just love- main dishes, candy, desserts, rolls, etc......
Any questions -leave a comment and I will try to get back to you.
Thanks so much and start sending in your recipes!!!
Stephanie
Here is the info:
I am so excited about starting this recipe group! I have been thinking about it for almost a year now and this is so great we are getting this started!!! It is really an easy group to participate in.
Share your favorite recipes with your sisters!
Once a month you will give or email Stephanie your recipe. You can send just one recipe or as many as you want!
We will have a different theme each month- like: desserts, holiday favorite, main dish, bread, etc... Stephanie will then organize them and put them together. Whoever participates and sends in their recipes, they will receive all the recipes back to them each month, You may print them off and put in a 3 ring binder or whatever. We may occasionally meet together to share & taste test our recipes for that month.
For October the theme is Pumpkin recipes- so you can send in anything with pumpkin in it by 10/15/09.
If you make any recipe that you send in- feel free to take a picture and include that also- we would all love to see the finished product.
At the first of each month I will send out the theme- please get me your recipe(s) by the 15th of the month and then I will send them out to everyone by the end of the month.
Each month I will also try to send out some cooking 101 tips. If you have any tips or suggestions please send those also and I will include them. We can all learn from each other.
I will save all the recipes and maybe we can compile them into a second ward cookbook in the future..0
Looking ahead the theme for November will be: Holiday Favorites- which can include anything you make for the holidays that you just love- main dishes, candy, desserts, rolls, etc......
Any questions -leave a comment and I will try to get back to you.
Thanks so much and start sending in your recipes!!!
Stephanie
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